these muffins were delicious! i only had old fashioned oats so to prevent the muffins from turning out too grainy, i stuck the oats in my food processor and pulverized them to a smooth grain - glad i did it. the muffins were so incredibly smooth and moist! i had 1 sugar pumpkin left from the harvest that i roasted, and then mashed them, and pressed through a sieve to get a smooth puree. all this took alot of time, but it was well worth it! i would definitely make again and again and AGAIN!

Reviewed On: Dec. 5, 2009

I made this for dinner tonite, and it was a huge hit! even my picky 2 year old destroyed every last bite :-), My husband could not stop raving about it, and kept telling me how delicious it was while he was eating. I followed the suggestion of several other reviewers and baked the chicken at 375 for about 25 min. turning and basting after about 12 min. Afterwards, I then switched my oven to broiler mode (hi) and broiled for another 10 min on each side. I used boneless skinless Chicken thighs and used about 6 cloves of garlic (about 2 1/2 TBS) and it came out very delicious and very moist! When the garlic softens it adds great texture on top, and great flavor! I did not have Parsley on hand so i substituted it with Italian Seasoning instead and it came out great! The key is in the basting during the entire cooking process. The pan drippings go well as a gravy over both chicken and white jasmine rice. We had mixed corn and green beans along side the white rice, and it was the perfect meal. Will make again and again! thanks for a great recipe!!!!

Reviewed On: Aug. 28, 2009

I baked these cookies today and they came out fantastic! Very chewy, moist and buttery, with that good ol' fashion oatmeal cookie taste in the background. I added half the morsels that the recipe called for so I can taste more of the oatmeal, and so it would be less sugary and "sweet" since I baked these with my 2 young boys in mind. Everything else, I followed to the "T"...I took them out about a 1.5 min. early so they can remain soft which is just the way we like our cookies in our house! Thanks for a wonderful recipe, this is definitely a keeper!

Reviewed On: Mar. 28, 2009